Keto chocolate mug cake
Single‑serve, low‑carb chocolate mug cake ready in under 10 minutes — dense, fudgy and sugar‑free, perfect for a quick keto dessert.
Need dessert in a hurry that won't blow your carbs for the day? This keto chocolate mug cake is your quick fix — single serving, sugar‑free and properly indulgent.
It uses almond flour for body and plenty of fat to keep you full; pop it in the microwave and you’ve got a warm, fudgy treat in under ten minutes. Ideal for when you want cake now, not tomorrow.
Ingredients
- 30 g almond flour
- 10 g unsweetened cocoa powder
- 10 g erythritol — powdered or finely ground for best texture
- 0 ml baking powder
- fine sea salt — pinch
- 1 large egg
- 20 g unsalted butter — melted; reserve a small amount for greasing the mug
- 15 ml double cream
- 5 ml vanilla extract
- 15 g sugar-free dark chocolate chips — reserve a little to sprinkle on top
Equipment
- microwave
- microwave-safe mug
- kitchen scales
- measuring spoons
Instructions
In a small mixing bowl whisk together the almond flour, unsweetened cocoa powder, erythritol, baking powder and a pinch of fine sea salt until evenly combined.
In a separate small bowl beat the large egg, then stir in the melted unsalted butter, double cream and vanilla extract until smooth.
Tip the wet mixture into the dry ingredients and mix with a fork or small whisk until a smooth batter forms. Stir in about half the sugar-free dark chocolate chips, keeping the rest to sprinkle on top later.
Lightly grease a microwave‑safe mug with a small smear of the unsalted butter (use a fingertip or kitchen paper). Spoon the batter into the mug and level the top. Scatter the remaining chocolate chips on the surface.
Microwave on high for 60–90 seconds. Start with 60 seconds, then add 10–15 second bursts until the cake has risen and the top is set but still slightly springy.
Leave the mug cake to stand for 2 minutes to finish setting, then serve straight from the mug.
Tips
- If you have a powerful microwave, reduce the initial cook time to 60 seconds and use 10–15 second bursts afterwards to avoid overcooking.
- Use powdered erythritol or blitz granulated erythritol in a blender for a smoother texture; gritty sweetener will affect mouthfeel.
- Measure the almond flour on scales — packing can make the cake dense if you add too much.
- For a slightly lighter texture, separate the egg, whisk the white until frothy and fold in at the end (adds one extra bowl but gives more lift).
- Leftover cake doesn't keep well; best eaten immediately. If you must store, cool completely and refrigerate in a sealed container for up to 24 hours, then reheat briefly.
Substitutions
almond flour → ground hazelnuts, same weight
Stays closealmond flour → coconut flour, use 10–12 g and add an extra egg or 10–15 ml liquid
Noticeably differenterythritol → erythritol/stevia blend (use the blend according to the manufacturer's conversion)
Stays closeunsalted butter → coconut oil, same weight (20 g)
Stays close
Nutrition
Per serving · estimated
- 554
- Calories
- 16 g
- Protein
- 14 g
- Carbs
- 51 g
- Fat
- 7 g
- Fibre
- 2 g
- Sugar
- 220 mg
- Sodium
FAQ
Can I bake this in the oven instead of a microwave?
Yes — transfer the batter to a small greased ramekin and bake at 180°C fan/200°C conventional for 10–12 minutes until set. Texture will be slightly less 'mug‑cake' fudgy.
Can I make this dairy‑free?
Use coconut oil instead of butter and replace the double cream with 15 ml coconut cream. Result will be slightly coconut‑flavoured but still keto.
How can I reduce net carbs further?
Use a sugar‑free chocolate with minimal fibre impact and ensure you use erythritol (not maltitol). Reducing chocolate chips helps too.
Can I double the recipe for two mugs?
Yes — mix double quantities and divide between two mugs, then microwave each separately for 60–90 seconds as needed.
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